We Reveal the Mystery of Pu-erh

What is Pu-erh?

According to Pu-erh Yunnan Local Standard, "Pu-erh tea is a type of
post-fermented tea that is processed using sun-dried large-leaf tea leaves
from certain areas in Yunnan. Pu-erh tea can be divided into two categories:
loose and compressed. Pu-erh tea has the following characteristics: brownish
red dry leaves, clear bright reddish tea liquor, aged woody aroma, mellow
with sweet after taste flavor, and brownish red color wet leaves."

Based on production periodAncient Pu-erh - They were produced before
Qing Dynasty, and were mostly in compressed shapes. Modern Pu-erh - They were produced in the
period of post Qing Dynasty to the 70's, and were in both loose and compressed
shapes. Contemporary Pu-erh - They were produced
after the 70's, and were post fermented through dry storage natural aging,
wet storage fast aging or scientific speeding aging (Wo Dui).

Based on shapes Loose Pu-erh - They maintain the original
loose shape of Mao Cha. Compressed Pu-erh - They can be compressed
into many different shapes. Some traditional shapes include: round cake,
mushroom, brick, mellon, calabash, etc.

Based on tea charactersSheng (raw, green) Pu-erh - There are two
types of Sheng Pu-erh. One is not completely post-fermented Mao Cha, such
as young green Pu-erh. The other one is Mao Cha that is completely post-fermented
through dry storage natural aging. For a Sheng Pu-erh, the longer it is
aged, the more complete its polyphenol saccharomyces and non-saccharomyces
oxidations are. Shou (ripe, black) Pu-erh - In a broad concept,
Shou Pu-erh can be further classified into two different groups based on
storage condition and post-fermentation process: Wo Dui Pu-erh and wet storage
Pu-erh. In a narrow concept, however, Shou Pu-erh only include Wo Dui Pu-erh.
Wo Dui Pu-erh is post-fermented by speeding up the automatic non-saccharomyces
oxidation through scientifically controlling humidity and heat. As a result,
green odor and bitter and astringent tastes are removed, and the tea tastes
mellow. More discussions on this type of Pu-erh can be found on our Tea
Talk Blog.

Based on post-fermentation techniquesDry Storage Naturally Aged Pu-erh - They are
not scientifically speedy aged. They are stored in less than 80% relative
humidity environment and naturally aged through the tea leaves' own respiratory
effects. Wet Storage Pu-erh - Wet storage is to store
Sheng Pu-erh, Mao Cha (compressed later), or scientifically Wo Dui aged
Pu-erh in a more than 80% relative humidity environment in order to speed
up the aging. This post-fermentation is also called "aspergillus post-fermentation".
We do not carry this type of Pu-erh as they are not healthy to drink. Wo Dui Pu-erh - Wo Dui is to pile up a ladder
shaped tea pile with loose Mao Cha (mostly Summer harvest), then spray water
onto the tea pile, and let the natural temperature of the tea pile to trigger
the post-fermentation. More discussions on this type of Pu-erh can be found
on our Tea
Talk Blog.

How to evaluate Pu-erh?

A Pu-erh normally can be evaluated from five aspects: dry appearance, liquor
color, aroma, taste, and wet leaves.

Dry Appearance - Leaves of a dry storage
Pu-erh are tight and heavy and have blooming color. Leaves of a wet storage
Pu-erh, on the other hand, are loose and have dull color. Liquor - Liquor of an aged dry storage Pu-erh
is in bright chestnut red color. Liquor of a 70-80 year or older Pu-erh
is in oily deep chestnut color and has a golden ring (Bao Guang). Liquor
of wet storage Pu-erh is in dull chestnut red or soy sauce black color,
has no golden ring, and looks muddy. Aroma - Pu-erh can have many different aroma.
Good quality Pu-erh may have orchid, lotus, camphor tree or stale flavor
aroma. Low quality Pu-erh may have moldy, rotten wood aroma. Unlike Tie
Guan Yin or Dan Cong tea, the aroma of Pu-erh lies in the liquor, hides
at the bottom of the tea cup. Therefore, one way to enjoy the aroma of a
Pu-erh is to smell the emptied tea cup after first infusion. Taste - An aged dry storage Pu-erh tastes
mellow and smooth. The smooth taste is like that of drinking soy milk. Wet Leaves - Wet leave colors change from
green (new tea) to yellow then chestnut red (aged). However, wet leave color
along can not be used to judge a Pu-erh's age. The texture of wet leaves
should also be considered. Wet leaves of dry storage Pu-erh are soft, flexible
and not rotten. Wet leaves of Wo Dui Pu-erh are dry and hard. Wet leaves
of wet storage Pu-er are in dark chestnut red or black color, and are loose
and fragile.

How to store Pu-erh?

Pu-erh should be stored in places that have air flow, are clean and cool,
without direct sun light and odors. Small quantity Pu-erh can be stored
on odorless wood bookshelf. Larger quantity Pu-erh can be stored in ceramic
containers. Glazed ceramic container can be covered with a cotton cloth
to allow air flow and prevent dust. Porous ceramic container can be covered
with a cotton bundle to avoid other odors. Aged Pu-erh and young Pu-erh
can be stored together to let them influence each other. Vast amount of
Pu-erh can be stored on tea shelfs in designated storage rooms. The storage
rooms need to be kept closed with minimum entries. Routine rotations are
necessary under this method.

It happens quite often that edges of compressed Pu-erh were aged very well,
while centers of the same Pu-erh were not aged enough. Therefore, a compressed
Pu-erh can be broken into pieces and stored in a ceramic container for half
month before being consumed.

How to prepare for brewing Pu-erh?

Preparing teaTea Cakes - Starting from edge of a tea cake,
use a knife (bone, bamboo, or metal) to peel off a piece of tea leaves from
back of the cake following the natural veins of the leaves. See
demo here. Avoid breaking tea leaves. Otherwise, the tea may taste bitterer.
Calabash or mellon shaped Pu-erh - To preserve
their look, people normally dig from bottom using special tools such as bone/bamboo/metal
knives. Tuo Cha - Tuo Cha normally is tightly compressed.
It can be prepared by the steaming
method.

Preparing water
Water is very important in brewing a good cup of tea. Water should be boiled
to boiling point in high heat. Never, never use simmer water. Avoid over
boiling water. Make sure enough oxygen is left in water. Use ceramic kettle
or glass kettle to boil water. Do not use metal kettle (unless those used
in Japanese tea ceremony).

Choosing teapots
Generally speaking, a Pu-erh teapot should be a thick wall, rough clay,
round ZiSha teapot that allows water to be quickly poured out. For brewing
Pu-erh, the teapot should also have a strainer at the mouth. If the teapot
is used as a serving pot (Gong Dao Hu), then a small lid teapot that is
good at keeping heat and porousness should be used.

More info on Pu-erh can be found in our house tea master, Ms
Liu 's new book "Pu-erh
Tea Ceremony (ÆÕ¶ý²èÒÕ)". The panel of consultants for this book includes
Tei Yamanishi, Kanzo Sakata, Xiangbai Chen, Guofeng Chen (president of Xia
Guan Tea Factory), etc. The panel of editors for this book includes Yunjun
Chen, Zongmao Chen, etc.

Interested in ordering some Pu-erh? Check out our unique
selections of Pu-erh or try out
our popular Pu-erh Sample Set.